Hungarian star chef preparing for the final of Bocuse d’Or
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No good news for those practicing with fish: chicken and a vegan menu have to be made at Bocuse d’Or this year, reports Origo.
“It is known for only a few days that no sea food will be included”- says Tamás Széll on the 14th December in the kitchen of the Hungarian team. “The Sandinavians have been practicing them for a while, we have been perfecting the bressen chicken for months.”
Many pay attention to them from abroad too, as they go to the finals in Lyon on the 24-25th January, as European Champions.
They still didn’t show what their main course will be like, they only gave a hint: no matter how tasty it is, they do not want to fascinate the jury with grill chicken.
“It is not what it is going to be in the main course, but it is included as an ingredient” – said Széll about the leek-parsley mousse blown onto the mushroom that were baked on charcoal. They still have more than a month to create the vegan dish:
“Even milk nor egg cannot be included”
– it seems like the French organisers would like to open to the reform kitchen-enthusiasts with this gesture.
“I am happy for the vegetable” – said Szabina Szulló, captain of the team. “It shows a tendency that
the organizers are also looking for new ways.
Just like the ingenious simplicity gather ground in the competition menus, they are looking for the possibility of making fresh choices concerning ingredients.”
What happens after the competition?
The Széll-Szulló pair has just left the Michelin-starred kitchen of Onyx, and will open their bistro kitchen called Stand 25 in a Downtown Market (Hold utca market), soon.
“We are also motivated by the simplicity and the attractive image of the Hungarian kitchen. We would definitely like to represent this in our own restaurant, if the whirl around Bocuse ends” – said Szabina.
“We are concentrating on the competition now. The time we could spend on relaxing is far away yet, but I am really looking forward to it – said Tamás. For now, we are perfecting the menu, paying attention to every detail.
I do not want to come home from Lyon with a flea in our ears. The goal is the top three.
I am not happy that we are competing on the first day, I find the second day more fortunate, but, at least, we are in the last, in the 12th box.”
